Monday, September 26, 2011

Meatless Monday! Pumpkin Bread

This counts! Oh yes it does!!

I'm doing everything in my power to make it feel like Fall here in Florida. My Fall decorations have been up for weeks, we had friends over for chili night, and I've made this pumpkin bread twice! It's so good....


  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 1 (16 ounce) can solid pack pumpkin
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 cup water


  1. In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-65 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely.
For the glaze, melt 4 TBS butter. Whisk in 2 cups of powdered sugar. Cut with about 2 TBS milk until it's a nice glaze-like consistency. Spoon it over the top of the cake and push it over the sides to make those pretty drips ( I learned that when I decorated cakes for Baskin Robbins.....oh yes, I did.)

Happy Fall, Ya'll!!

1 comment:

  1. YUM! Have to try this when another cool snap blows through.


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